Mixed-Berry Shortcakes
INGREDIENTS
  • Cooking Time: 12 to 15
  • Servings: 6
  • 4 cups mixed berries (blueberries, raspberries and/or sliced strawberries)
  • 4 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups heavy cream
DIRECTIONS
  1. Preheat the oven to 425F.
  2. Grease a baking sheet.
  3. Gently toss the berries with 1 tablespoon sugar and let stand.
  4. In a large bowl, mix the flour, baking powder, salt and 1 tablespoon sugar.
  5. Make a well in the center and pour in 1 cup cream. Using a fork, stir until just blended.
  6. Scrape out the dough onto a floured surface; knead gently 8–10 times.
  7. Roll the dough 1/2 inch thick.
  8. Using a round cutter, cut out 6 biscuits, rerolling the scraps as necessary.
  9. Transfer biscuits to the prepared baking sheet and brush tops with 2 tablespoons cream.
  10. Sprinkle tops with 1 tablespoon sugar.
  11. Bake the biscuits for 12–15 minutes or until the edges are golden.
  12. Beat the remaining 1 cup plus 2 tablespoons cream and 1 tablespoon sugar at high speed until soft peaks form.
  13. Using a serrated knife, halve the biscuits horizontally.
  14. Place a generous spoonful of berries on each biscuit bottom, then top with whipped cream and biscuit tops.